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Stan Kitson

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  1. I want to make round truffles, but my hands are too hot. When I roll the ganache, the chocolate melts and the balls look awful. They setup to the firmness I want, but its a mess, even when I put two sets of gloves on. I've tried rolling spheres on my fingers instead of my palms. I've purchased small ice cream scoops and melon ballers, but still can't get a nicely rounded ganache sphere. Any ideas on other tools or methods I can use? I appreciate it!
  2. Mebinsf, I'm curious if you made a decision on a tempering machine. I'm researching now and would like to know what you've learned.
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